Tuesday, February 05, 2013

New England Clam and Corn Chowder

This is a traditional cream base chowder with ingredients like onion, potatoes, clams and additional of corn in it. I made it a wee bit on the healthier side by using half and half instead of heavy cream. I always like clam chowder especially the one served at Boudin Bakery in San Francisco. Their clam chowder is the creamy kind serves on sourdough bread bowl while the Manhattan clam chowder is with tomatoes. Both are just as good as it is simply a matter of taste and preference. I used canned clams but you can always use fresh clams to make this. It’s serve piping hot with some crusty bread and just great for cold winter evening.

1. Cook bacon in a large saucepan over medium heat until crisp. Transfer bacon to paper tower to drain. Remove all the drippings from the pan. Add in 2 tbsp of olive oil and put in the chopped onion.
2. Sauté until the onion is tender and translucent. Sprinkle in the flour, stir for 2 minutes. Gradually add in water and milk, stirring constantly. Bring it up to boil and reduce the heat to medium. Add in the thyme, potatoes, clams with juice and corn.
3. Continue to simmer, until potatoes are tender, stirring often, about 10 - 12 minutes. Season to taste with salt and pepper. Lastly add in the half and half and bring it to boil. Taste to check the seasonings.
4. Serve hot, sprinkle on some bacon and spring onions.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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